Pressure-Cooker Provencal Ham & Bean Soup

Name: Pressure-Cooker Provencal Ham & Bean Soup
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 10 servings (3-1/2 quarts).
Ingredients: 2 cups assorted dried beans for soup; 1 can (28 ounces) whole plum tomatoes, undrained; 2 cups cubed fully cooked ham; 1 large Yukon Gold potato, peeled and chopped; 1 medium onion, chopped; 1 cup chopped carrot; 1 celery rib, chopped; 2 garlic cloves, minced; 2 teaspoons herbes de Provence; 1-1/2 teaspoons salt; 1 teaspoon pepper; 1 carton (32 ounces) unsalted chicken stock; French bread

There is nothing quite like the wonderful aroma of this soup bubbling away in the pressure cooker. —Lyndsay Wells, Ladysmith, British Columbia

Ingredients

2 cups assorted dried beans for soup
1 can (28 ounces) whole plum tomatoes, undrained
2 cups cubed fully cooked ham
1 large Yukon Gold potato, peeled and chopped
1 medium onion, chopped
1 cup chopped carrot
1 celery rib, chopped
2 garlic cloves, minced
2 teaspoons herbes de Provence
1-1/2 teaspoons salt
1 teaspoon pepper
1 carton (32 ounces) unsalted chicken stock
French bread

Directions

Rinse and sort beans; soak according to package directions. Drain and rinse beans, discarding liquid.
Transfer beans to a 6-qt. electric pressure cooker. Add tomatoes; crush with a wooden spoon until chunky. Stir in ham, vegetables, garlic, seasonings and stock. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 10 minutes. Allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure. Serve with bread.